How To Extend Shelf Life Of Food Products with Flavorseal

One of the biggest challenges protein processors face is extending product shelf life and ensuring its safety. With a typical protein shelf life of anywhere between 20 and 90 days, it is crucial for processors to identify new ways to extend the shelf life of meat and poultry products.

Fortunately, advancements in food packaging solutions and handling processes are revolutionizing the way processors think about and approach protein preservation.

When it comes to packaging techniques, here are three innovative ways to extend and maximize shelf life:

• Modified-atmosphere packaging: Oxygen is one of fresh protein’s biggest enemies. Using packaging that effectively controls air and moisture transmission can significantly improve shelf life and product safety by discouraging bacteria growth and packaging discoloration.
• Post-pasteurization shrink bag packaging: Product pasteurization is all about safety first. Post-pasteurization involves applying thermal or pressure treatment to packaging to eliminate unsafe organisms. Post-pasteurization shrink bags are ideal for smoked and processed deli meats, and result in a high-barrier, high-clarity final product.
• Bulk packaging: Bulk meat packaging is the process of placing proteins on over-wrapped trays inside of secondary mother bags and only bringing out the product as needed. This method ensures longer shelf and display life at retailer facilities.

Proper packaging technique is only part of the key to extending shelf life. Maintaining proper temperature control early in the packaging process is another way to maximize proteins’ shelf life. Studies have shown that the shelf life of primal and subprimal cuts of beef can be almost doubled when refrigeration temperatures are optimally low.

For packaged meats, the first step in this process is ensuring that meat products are brought to that optimal temperature (28-32°F) as quickly as possible. One way to do this is with self-contained chill tunnels designed specifically for the food processing industry. Typically built for easy integration with existing packaging machinery, these chill tunnels will efficiently cool packaged meats to the safe zone before packaging for shipping or storage.

By incorporating new packaging technology and techniques like these into their operations, meat processors can substantially extend product shelf life, reduce waste and maximize profits.

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